In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Spread in a single layer into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 9-12 minutes or until golden brown, stirring once. Cool on a wire rack for 10 minutes.In a large bowl, beat ice cream and lemonade until blended. Sprinkle half of the crumbles into a greased 13-in. x 9-in. dish. Spread with ice cream mixture; sprinkle with remaining crumbles. Cover and freeze overnight. Remove from the freezer 15 minutes before serving.

this would be perfect, with the hotdogs and hamburgers we are having tomorrow night, my son is cooking a ham tonight, but this looks like I can whip it up in no time flat~ great recipe to share with us, hope you have a great Easter! sounds really refreshing“